Easy Classic Northern Beef Stew Recipes

Easy Classic Northern Beef Stew Recipes

The ingredients for making Easy Classic Northern Beef Stew Recipes

  1. 1/3 mug vegetable oil
  2. 2. five lbs. beef chuck, reduce into 1-inch cubes
  3. 1/3 cup all-purpose flour
  4. Dash salt and black pepper
  5. 2 mugs beef broth
  6. 1 mug red wine
  7. 1 bay leaf
  8. 1 medium onion, cut into wedges (8 pieces)
  9. 3 large precious metal potatoes, cut into 2-inch pieces
  10. one lb. medium carrots, reduce into 1-inch pieces
  11. 8 oz. large mushrooms, halved
  12. 4 celery stalks, cut into 1-inch pieces
  13. 1 lb. turnips, peeled, cut into 2-inch pieces
  14. Splash salt and black spice up
  15. 1 tsp. paprika
  16. one tsp. dried thyme
  17. 0.5 tsp. clove (grated or even powdered)
  18. 1/2 tsp. allspice (ground or powdered)
  19. 1 can (6 oz. ) tomato insert
  20. 1/4 cup Marsala wines (optional)

Step-step making Classic Northern Beef Stew

  1. Prepare meat and vegetables before the cooking steps.

  2. Heat a large pot over medium-high heat with some bacon grease on the bottom. Pour in enough oil to fill the bottom of pan.

  3. Place the beef cubes in a brown paper bag and add the flour. Close the bag and shake a few times. [This produces evenly coated and drier beef cubes]

  4. Dump the beef cubes into the pot and season the beef generously with salt and pepper. Saut the meat, stirring occasionally, until well-browned, about 8 minutes. [Add oil if it seems to dry out or stick]

  5. Add the broth and wine until it covers the meat. Add the bay leaf. Bring this to a slight boil and then reduce the heat to low. Cook for 20 minutes.

  6. Add the onions, potatoes, carrots, mushrooms, celery, and turnips to the pot. Add water (~3 cups) until it reaches 1 below all the ingredients. Season with salt and pepper, and the spices. Cover (slightly ajar) and cook on low-medium heat for 1 hour.

  7. Remove the pot lid and drain all the pot juices into a medium sized pot. Add the tomato paste to the juices, stir occasionally, and heat until a slight boil. Reduce the heat to a simmer and heat uncovered for 10 minutes. [The gravy will begin to thicken a bit]

  8. Add this new gravy back to the large pot so it just reaches the top of the ingredients. [Reserve the rest of the gravy, if any, for another meal]

  9. Add the Marsala wine, and simmer uncovered for another 30 minutes. Remove from heat and allow this to rest for 10 minutes before serving.